Q1. We use enzymes in industry. These are some of the properties of enzymes:

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1 Q1. We use enzymes in industry. These are some of the properties of enzymes: they work at low temperatures and this can save energy they work at atmospheric pressures and therefore use less expensive equipment they are easily broken down by high temperature or the wrong ph they are soluble in water, so it is difficult to separate them from water-soluble products they are very expensive to buy. (a) Use the information above to answer this question. (i) Give two advantages of using enzymes in industry Give two disadvantages of using enzymes in industry (4) (b) Different enzymes have different jobs: protease enzymes break down proteins so that they are easier to digest lipase enzymes break down fats carbohydrase enzymes break down starch into sugar for energy drinks isomerase enzymes break down glucose into fructose which is much sweeter. Which enzyme is used: (i) to help to get greasy stains out of clothes?... in making slimming foods?... (iii) in making baby foods?... (3) (Total 7 marks) Page 1 of 70

2 Q2. Fermentation of sugar by yeast produces carbon dioxide. The graph shows the effect of temperature on the production of carbon dioxide by fermentation. (a) By how much did the volume of carbon dioxide collected change when the temperature was raised from 30 C to 40 C?... cm 3 (b) Complete the sentences to explain the shape of the curve between X and Y. Raising the temperature... the speed of the reacting particles. These particles collide more... and more.... (3) (Total 4 marks) Page 2 of 70

3 Q3. The diagram shows the apparatus used to investigate the digestion of milk fat by an enzyme. The reaction mixture contained milk, sodium carbonate solution (an alkali) and the enzyme. In Experiment 1, bile was also added. In Experiment 2, an equal volume of water replaced the bile. In each experiment, the ph was recorded at 2-minute intervals. Either: Experiment 1 or: Experiment 2 milk (contains fat) sodium carbonate solution bile enzyme milk (contains fat) sodium carbonate solution water enzyme The results of the two experiments are given in the table. (a) Milk fat is a type of lipid. Give the name of an enzyme which catalyses the breakdown of lipids.... Page 3 of 70

4 (b) What was produced in each experiment to cause the fall in ph?... (c) (i) For Experiment 1, calculate the average rate of fall in ph per minute, between 4 minutes and 8 minutes. Show clearly how you work out your final answer ph units per minute Why was the fall in ph faster when bile was present? (Total 5 marks) Q4. Enzymes are used in biological detergents. (a) Name the type of enzyme that digests stains containing fats.... (b) A new detergent is marketed as being environmentally-friendly. Scientists compared the performance of this new detergent with an existing detergent. They measured the time taken by the two detergents to remove a fat stain at different temperatures. The graph shows their results. Page 4 of 70

5 (i) Describe the effect of increasing the temperature on the time taken by the existing detergent to remove the stain The new detergent works at a lower temperature than the existing one. Is the new detergent likely to be more environmentally-friendly than the existing detergent? Draw a ring around your answer. Yes / No Explain the reason for your answer (c) Neither detergent works well at 60 C. Explain why (Total 7 marks) Page 5 of 70

6 Q5. The diagram shows an industrial process. Containers X and Y contain enzymes. (a) Starch syrup slowly trickles into container X. The enzymes in container X convert the starch into glucose (sugar). The enzymes in container Y convert the glucose into fructose. The equation shows what happens in containers X and Y. Enzyme A Enzyme B starch glucose fructose Choose words from the box to name enzyme A and enzyme B. carbohydrase isomerase lipase protease Enzyme A... Enzyme B... (b) Fructose syrup is much sweeter than glucose syrup. Why do manufacturers of slimming foods use fructose syrup rather than glucose syrup? Page 6 of 70

7 (c) Here are some of the properties of enzymes: they all work at atmospheric pressures they are easily broken down by high temperature or the wrong ph they are soluble in water, so it may be difficult to separate them from products they are expensive to buy they work well at C. Use only the information above to answer these questions. (i) Give two advantages of using enzymes in industry Give two disadvantages of using enzymes in industry (Total 7 marks) Q6. A manufacturer is trying to improve the quality of the biological detergent he produces. Scientists at his company carried out the following experiments on enzymes: Samples of lipase were collected from five different types of bacterium, A, B, C, D and E. The samples were diluted to give the same concentration of lipase. Agar jelly containing a lipid was prepared in a dish. This forms a cloudy mixture which becomes clear when the lipid is digested. Five small holes were cut into the agar. Two drops of lipase solution from bacterium A was added to hole A. This process was repeated for each sample of lipase. Page 7 of 70

8 Diagram 1 shows the appearance of the dish. Diagram 1 Diagram 2 shows the appearance of the dish 24 hours later. Diagram 2 (a) (i) Which type of bacterium, A, B, C, D or E, produced the most effective lipase in this investigation? Write your answer, A, B, C, D or E, in the box. Explain your answer Page 8 of 70

9 (b) The manufacturer plans to add the most effective lipase to the washing powders he produces. Suggest two other factors he should investigate before deciding which lipase is the most effective (c) Many biological detergents cannot be used at high temperatures. Explain why (Total 5 marks) Page 9 of 70

10 Q7. A manufacturer of slimming foods is investigating the effectiveness of carbohydrases from different microorganisms. Iodine solution is a pale golden brown, transparent solution. Starch reacts with iodine to form a dark blue mixture. Known concentrations of starch are added to iodine solution. The mixture is placed in a colorimeter which measures the percentage of light passing through the mixture. Graph 1 shows the results. (a) Explain why less light passes through the mixture when the starch is more concentrated Page 10 of 70

11 (b) The manufacturer adds carbohydrase from each of three different microorganisms, A, B and C, to starch in flasks at 40 C. Every minute a sample of the mixture is added to iodine solution and placed in the colorimeter. Graph 2 shows these results. (i) When the concentration of starch reaches 2 %, digestion is considered to be sufficient for the next stage in the manufacture of the slimming food. How long does this take for the most effective carbohydrase? Show clearly how you work out your answer minutes Explain why the manufacturer carried out the investigation at 40 C Page 11 of 70

12 (c) Carbohydrases convert starch into glucose. To complete the manufacture of the slimming food the glucose should be converted into fructose. (i) Name the enzyme which would be used to convert glucose into fructose.... Explain why fructose, rather than glucose, is used in slimming foods (Total 8 marks) Q8. Enzymes have many uses in the home and in industry. (a) Which type of organism is used to produce these enzymes? Tick ( ) one box. Mammals Microorganisms Plants (b) Babies may have difficulty digesting proteins in their food. Baby food manufacturers use enzymes to pre-digest the protein in baby food to overcome this difficulty. Use words from the box to complete the sentences. amino acids amylases proteases sugars (i) Proteins are pre-digested using enzymes called.... This pre-digestion produces.... Page 12 of 70

13 (c) A baby food manufacturer uses enzyme V to pre-digest protein. He tries four new enzymes, W, X, Y and Z, to see if he can reduce the time taken to predigest the protein. The graph shows the time taken for the enzymes to completely pre-digest the protein. The manufacturer uses the same concentration of enzyme and the same mass of protein in each experiment. (i) How long did it take enzyme V to pre-digest the protein? minutes Which enzyme would you advise the baby food manufacturer to use? Draw a ring around your answer. enzyme V enzyme W enzyme X enzyme Y enzyme Z Give a reason for your answer Page 13 of 70

14 (iii) Give two factors which should be controlled in the baby food manufacturer s investigations. Tick ( ) two boxes. Oxygen concentration Temperature Light intensity ph (Total 8 marks) Q9. A manufacturer of slimming foods is investigating the effectiveness of carbohydrases from different microorganisms. Iodine solution is a pale golden brown, transparent solution. Starch reacts with iodine to form a dark blue mixture. Known concentrations of starch are added to iodine solution. The mixture is placed in a colorimeter, which measures the percentage of light passing through the mixture. Graph 1 shows the results. Page 14 of 70

15 (a) (i) Explain why less light passes through the mixture when the starch is more concentrated. The manufacturer could have used a white spotting tile, as shown below, instead of a colorimeter. Suggest two advantages of using a colorimeter in this investigation rather than a spotting tile Page 15 of 70

16 (b) The manufacturer adds carbohydrase from each of three different microorganisms, A, B and C, to starch in flasks at 40 C. Every minute a sample of the mixture is added to iodine solution and placed in the colorimeter. Graph 2 shows these results. (i) When the concentration of starch reaches 2%, digestion is considered to be sufficient for the next stage in the manufacture of the slimming food. Use information from graphs 1 and 2 to find how long this takes for the most effective carbohydrase.... minutes Suggest why the amount of light passing through the mixture containing carbohydrase A did not change after 20 minutes. (c) Explain why the manufacturer carried out the investigation at 40 C. Page 16 of 70

17 (d) Carbohydrases convert starch into glucose. To complete the manufacture of the slimming food the glucose should be converted into fructose. Explain why fructose, rather than glucose, is used in slimming foods. (Total 10 marks) Q10. The diagram shows the apparatus used to investigate the digestion of milk fat by an enzyme. The reaction mixture contained milk and the enzyme. In Experiment 1, bile was also added. In Experiment 2, an equal volume of water replaced the bile. In each experiment, the ph was recorded at 2 minute intervals. Page 17 of 70

18 The results of the two experiments are given in the table. Time in minutes Experiment 1: with bile ph Experiment 2: without bile (a) Milk fat is a type of lipid. Explain why the ph changed in experiment 2. (b) (i) For Experiment 1, calculate the average rate of fall in ph per minute, between 4 minutes and 8 minutes. Show clearly how you work out your final answer.... ph units per minute The average rate of fall in ph per minute for Experiment 2 was 0.1 units of ph per minute. Explain the difference in the rate of fall in ph when bile is present. (Total 5 marks) Page 18 of 70

19 Q11. Babies find it difficult to digest proteins in their food. Thinkstock.com Baby food manufacturers use enzymes to pre-digest the protein in baby food. (a) Use words from the box to complete the following sentences. amino acids amylases fatty acids proteases glucose lipases Proteins are pre-digested using enzymes called... The pre-digestion of protein produces... Page 19 of 70

20 (b) A baby food manufacturer uses enzyme V to pre-digest protein. He tries four new enzymes, W, X, Y and Z, to see if he can reduce the time taken to predigest the protein. The graph shows the time taken for the enzymes to completely pre-digest the protein. The manufacturer uses the same concentration of enzyme and the same mass of protein in each experiment. (i) How long did it take enzyme V to pre-digest the protein?... minutes Which enzyme, V, W, X, Y or Z, would you advise the baby food manufacturer to use? Enzyme (Total 4 marks) Page 20 of 70

21 Q12. Fresh milk is a mixture of compounds including fat, protein and about 5 % lactose sugar. Lactose must be digested by the enzyme lactase, before the products can be absorbed. Lactase can be added to fresh milk to pre-digest the lactose. This makes lactose-free milk, which is suitable for people who do not produce enough lactase of their own. A student investigated the effect of changing ph and temperature on the digestion of lactose in milk. The results are shown in Tables 1 and 2. Table 1 Effect of ph Table 2 Effect of temperature ph Time taken to digest lactose in minutes Temperature in C Time taken to digest lactose in minutes (a) The label on a carton of lactose-free milk states: Lactase is normally produced in the stomach of mammals. The results in Table 1 show that this statement is unlikely to be true. Explain how. Page 21 of 70

22 (b) Explain as fully as you can the results shown in Table 2. (3) (c) Bile is produced in the liver and is released into the small intestine. Explain how bile helps the digestion of milk. (Total 7 marks) Page 22 of 70

23 Q13. The body uses enzymes to digest (break down) large food molecules into smaller molecules. (a) (i) Draw one line from each large food molecule to the enzyme that acts on it. Large food molecule Enzyme amylase starch protease fat lipase protein isomerase (3) Draw a ring around the correct answer to complete each sentence. amino acids. Starch is broken down into fatty acids and glycerol. sugars. amino acids. Fat is broken down into fatty acids and glycerol. fructose. amino acids. Protein is broken down into fructose. sugars. (3) Page 23 of 70

24 (b) Bile helps digestion. Where is bile produced? Draw a ring around one answer. liver mouth stomach (Total 7 marks) Q14. Starch is broken down into sugar by amylase. Amylase is produced in the salivary glands. (a) Name two other organs in the digestive system which produce amylase.... and... Page 24 of 70

25 (b) A colorimeter measures colour intensity by measuring the percentage of light that passes through a solution. Graph 1 shows the percentage of light passing through sugar solutions of different concentrations to which a test reagent has been added. Students used a colorimeter to compare the starch-digesting ability of amylase enzymes obtained from two organs, P and Q. The students collected 5 cm 3 samples of amylase from P and Q and placed them into a water-bath at 40 C. Two test tubes containing 10 cm 3 samples of starch solution were also placed into the water-bath. All the tubes were left in the water-bath for 10 minutes. Each amylase sample was added to one of the tubes containing the starch solution. The test tubes were placed back into the water-bath. Every minute, a few drops were taken from each tube, the test reagent was added and the percentage of light passing through this solution was measured in the colorimeter. The tubes containing amylase samples and starch solution were left in the water-bath for ten minutes before the amylase was added to the starch. Explain why. Page 25 of 70

26 (c) Graph 2 shows how the readings from the colorimeter changed over the next 20 minutes. (i) Use Graph 1 and Graph 2 to determine the concentration of sugar in the mixture from organ Q after 20 minutes. Answer...mol per dm 3 Use your answer to (c)(i) to calculate the rate at which sugar was produced in the mixture containing amylase from organ Q. Show clearly how you work out your answer. Answer...mol per dm 3 per minute Page 26 of 70

27 (iii) Suggest why the amount of light passing through the mixture from organ P did not change after 16 minutes. (iv) One of the students suggested that they could have completed their experiment more quickly if the temperature of the water-bath had been set at 80 C. This would not have been the case. Explain why. (Total 10 marks) Q15. A group of pupils investigated the digestion of fat by the enzyme lipase. (a) What two substances are produced when fats are digested? Tick ( ) two box. Glucose Fatty acids Glycerol Amino acids Page 27 of 70

28 In the investigation: the pupils set up five test tubes each tube contained 1 cm 3 of fat and 10 cm 3 of lipase solution each tube was kept at a different temperature for 24 hours. (b) (i) Give one control variable in this investigation. What was the independent variable being investigated? (c) The ph of the solution in each tube was tested at the beginning of the investigation and after 24 hours. The results of the pupils investigation are shown in the table. Tube Temperature in C ph at the beginning ph after 24 hours 1 0 Neutral Neutral 2 20 Neutral Weak acid 3 40 Neutral Strong acid 4 60 Neutral Weak acid 5 80 Neutral Neutral One pupil said, We might not have found the best temperature for the lipase to work. What more could they do to find the best temperature? Page 28 of 70

29 (d) The pupils then placed Tube 1 into a water-bath kept at 40 C. The tube was left in the water-bath for 24 hours. (i) What ph would you expect the contents of the tube to be after the extra 24 hours? Tick ( ) one box. Neutral Strong acid Weak acid Give the reason for your answer. (Total 8 marks) Page 29 of 70

30 Q16. A group of students investigated the effect of temperature on the action of the enzyme lipase. The students: put 1 cm 3 of lipase solution into a test tube put 5 cm 3 of lipid into a different test tube put both tubes in a water bath at 5 C for 3 minutes mixed the lipid with the lipase solution. Every five minutes the students tested a sample of the mixture for lipid, until no lipid remained. The students repeated the experiment at different temperatures. (a) To make their investigation fair the students needed to control some variables. Give one variable the students controlled in their investigation. (b) The tubes of lipase solution and lipid were kept separately in the water bath for 3 minutes before mixing. Why? Tick ( ) one box. So that the lipase broke down the lipid quickly So that the lipase and the lipid reached the right temperature To give enough time for the lipase to break down the lipid To give enough time for the water bath to heat up Page 30 of 70

31 The table shows the students results. Temperature in C Time taken until no lipid remained in minutes lipid still there after 120 minutes (c) Describe the effect on the breakdown of the lipid of increasing the temperature from 5 C to 50 C. (d) Suggest two ways in which the students could have improved their investigation. Use information from the students method and the results table to help you (e) (i) The lipase did not break down the lipid at 95 C. Why? Page 31 of 70

32 At 35 C the lipase broke down the lipid after 5 minutes. What new substances will be in the tube? Draw a ring around one answer. amino acids fatty acids and glycerol sugars (Total 8 marks) Q17. (a) Starch can be used to produce fructose for slimming foods. The flow chart shows the process. (i) Isomerase is used to change glucose into fructose. Which enzyme could be used to change the starch into glucose? Draw a ring round one answer. carbohydrase isomerase protease What is the advantage of using fructose, instead of glucose, in slimming foods? Tick ( ) one box. Fructose is not as sweet as glucose so can be used in smaller amounts. Fructose is sweeter than glucose so can be used in larger amounts. Fructose is sweeter than glucose so can be used in smaller amounts. Page 32 of 70

33 (b) Enzymes are used in industry. These are some of the properties of industrial enzymes: enzymes work at low temperatures workers have to use face masks when working with enzymes enzymes work in a narrow range of ph values enzymes can be re-used many times enzymes are easily broken down by high temperature enzymes are very expensive to buy. Use only the information above to answer the questions. (i) Give two advantages of using enzymes in industry Give two disadvantages of using enzymes in industry (Total 6 marks) Q18. There are enzymes in biological washing powders. Biological washing powder has to be used at temperatures below 45 C. (a) The enzymes in biological washing powders do not work on the stains on clothes at temperatures above 45 C. Explain why. Page 33 of 70

34 (b) Some bacteria, called thermophilic bacteria live in hot springs at temperatures of 80 C. Scientists have extracted enzymes from these thermophilic bacteria. These enzymes are being trialled in industrial laundries. The laundries expect to increase the amount of clothes they can clean by using enzymes from thermophilic bacteria instead of using the biological washing powders the laundries use now. (i) The laundries expect to be able to increase the amount of clothes that they can clean each day. Suggest why. Using washing powders with enzymes from thermophilic bacteria may be more harmful to the environment than using the biological washing powders that laundries use now. Suggest why. (Total 6 marks) Page 34 of 70

35 Q19. Denim jeans can be coloured with blue dye. The dye joins on to the fibres of the material. Some people like their denim jeans to look faded. This is called stonewashed. There are two different ways to make denim material look faded. Traditional stone washing Denim material is put in a slowly spinning container with large stones. Very hot water is added. Washing takes up to five hours. Washing breaks some of the denim fibres and lets the dye come out from the fibres. Washing will work with any dye. Bio-stonewashing Denim material is washed with enzymes in warm water. Washing takes half an hour. The enzymes let the dye come out from the fibres. Different enzymes are needed for different dyes. The enzymes are expensive. After the treatment the enzymes have to be removed from the denim. (a) Use only the information above to answer this question. (i) Suggest two advantages of using the bio-stonewashing method instead of the traditional stonewashing method Suggest two disadvantages of using the bio-stonewashing method instead of the traditional stonewashing method Page 35 of 70

36 (b) Some blue dyes are made of protein. What type of enzyme would be used to remove these blue dyes from denim? Draw a ring around one answer. carbohydrase lipase protease (Total 5 marks) Q20. A patient has a disease. The disease damages his pancreas. A doctor prescribes a course of treatment for the patient: Take one capsule with each meal. Each capsule contains hundreds of small, dry beads. The beads are made of enzymes. The pancreas normally produces these enzymes. The outer coating of the capsule is made of lipid. (a) One enzyme in the beads is lipase. In a healthy person, lipase is made in the pancreas. Name two other enzymes made in the pancreas of a healthy person (b) The lipid coating on the capsule makes sure that the enzymes are not released until the capsule reaches the small intestine. Explain how. Page 36 of 70

37 (c) The lipase in the beads does not digest the lipid coating around the capsule. Suggest why. (Total 5 marks) Q21. The table shows the mass of carbon dioxide passed into the atmosphere in one year. Mass of carbon dioxide passed into the atmosphere in billions of tonnes per year Animals 45 Plants 15 Microorganisms 60 Human activity 9 (a) (i) Calculate the total mass of carbon dioxide passed into the atmosphere in one year. Answer =... billion tonnes Plants take 120 billion tonnes of carbon dioxide out of the atmosphere per year. Use your answer to part (a)(i) to calculate the change in the mass of carbon dioxide in the atmosphere in one year. Answer =... billion tonnes Page 37 of 70

38 (b) The drawing shows part of a campaign to encourage householders to reduce the temperature of the water used to wash clothes. Give two advantages to the environment of reducing the temperature of the water used to wash clothes (c) A householder reduces the temperature of the water he uses to wash clothes. He finds that some stains are not removed at the new temperature. He decides to use a biological washing powder. Biological washing powders contain enzymes. (i) Draw a line from each enzyme in List 1 to the type of stain the enzyme will remove, in List 2. List 1 Enzyme List 2 Type of Stain Starch Protease Fat Lipase Protein Page 38 of 70

39 The biological washing powder would not have removed the stains from clothes if the water had been at 65 C. Use one word from the box to complete the sentence. killed denatured diffused At 65 C the enzymes would be... (Total 7 marks) Q22. The diagram shows the human digestive system. (a) Heartburn is a burning feeling caused when acid enters the oesophagus. The acid comes from the stomach. (i) Which letter on the diagram shows the stomach? Name the acid the stomach produces. Page 39 of 70

40 (iii) Medicines taken to treat heartburn contain chemicals that neutralise excess stomach acid. What type of chemical will neutralise stomach acid? (b) Use words from the box and your own knowledge to describe how carbohydrates are digested. amylase starch sugars (5) (c) Where in the body are the products of digestion absorbed? (Total 9 marks) Page 40 of 70

41 Q23. Fruit is crushed to release fruit juice. More juice can be collected if the plant cell walls in the fruit are broken down. Some students tested the effect on the volume of fruit juice that they could collect of: either boiling the fruit or adding the enzyme pectinase to the fruit or adding the enzyme amylase to the fruit. In their first experiment the students: crushed 20 g of apple added 10 drops of water measured the volume of fruit juice that they collected. Diagram 1 shows how they collected the fruit juice. The students did three more experiments. 1 They added 10 drops of amylase solution to 20 g of crushed apple. 2 They added 10 drops of pectinase solution to 20 g of crushed apple. 3 They added 10 drops of water to 20 g of boiled, crushed apple. Diagram 2 shows these experiments. Page 41 of 70

42 (a) Give one control variable in this investigation. (b) Using drops to measure the volume of water and enzyme added might lead to inaccurate results. Give one reason why. Page 42 of 70

43 (c) The students results are shown in the table. What was added to the crushed apple Was the apple boiled? Volume of juice collected in cm 3 10 drops of water No drops of amylase solution No drops of pectinase solution No drops of water Yes 11.6 Explain as fully as you can the students results shown in the table. Use all the information given to help you answer this question. (3) (d) One student said: If we add 10 drops of pectinase solution to crushed apple while it is boiling, we should collect more juice than if we add 10 drops of water to boiled apple. This is not correct. What volume of juice would you predict the students would collect if 10 drops of pectinase solution were added to crushed apple while it was boiling? Draw a ring around one answer. 1.2 cm cm cm cm 3 Page 43 of 70

44 Explain your answer. (Total 8 marks) Page 44 of 70

45 Q24. Isomerase is an enzyme which can change glucose into fructose. Fructose is often used instead of glucose in products like slimming foods. In industry, isomerase is often immobilised within beads of gel. The beads are placed in a glass column. The isomerase stays attached to the beads and a solution of glucose is allowed to flow between the beads in the column. The diagram shows how immobilised isomerase is used. (a) An alternative method of changing glucose into fructose would be to mix a solution of the isomerase with the glucose solution in a large container. Suggest two advantages of using isomerase immobilised in a column of beads Page 45 of 70

46 (b) A manufacturer investigated the effect of using different flow rates of glucose solution on the rate of fructose production. The table shows the results. Flow rate in dm 3 per minute Rate of fructose production in mg per minute The manufacturer decides to use a flow rate of 5 dm 3 per minute. Suggest why the manufacturer chose this flow rate. (c) Fructose is a much sweeter sugar than glucose. Explain why manufacturers of slimming foods may wish to use fructose as a sweetener instead of glucose. (Total 6 marks) Page 46 of 70

47 Q25. (a) The graph shows the effect of ph on the activities of three enzymes, X, Y and Z. These enzymes help to digest food in the human digestive system. Each enzyme is produced by a different part of the digestive system. (i) What is the optimum (best) ph for the action of enzyme Z? ph... The stomach makes a substance that gives the correct ph for enzyme action in the human stomach. Name this substance.... (iii) Which enzyme, X, Y or Z, will work best in the human stomach?... Page 47 of 70

48 (b) In this question you will be assessed on using good English, organising information clearly and using specialist terms where appropriate. Different parts of the human digestive system help to break down molecules of fat so that they can be absorbed into the body. Describe how. To gain full marks you should refer to: the enzyme and where the enzyme is produced the products of digestion any other chemicals involved. (6) (Total 9 marks) Page 48 of 70

49 Q26. Biological detergents contain protease enzymes. (a) The drawings show some apparatus and materials. Page 49 of 70

50 In this question you will be assessed on using good English, organising information clearly and using specialist terms where appropriate. Describe how you would use the apparatus and materials shown in the drawings to find the best temperature for removing stains from clothing. You should include how you would make the investigation a fair test. (6) (b) In a similar investigation a student investigated the effect of ph on the time taken to remove a stain from pieces of cloth. The table shows the student s results. ph of detergent solution Time taken to remove stain in minutes Page 50 of 70

51 (i) On the graph paper below draw a graph to show the student s results. Add a suitable scale and label to the y axis. Plot the student s results. Draw a line of best fit. ph of detergent solution (4) Which is the best ph for using the detergent? ph... (c) Scientists investigated the stability of a protease enzyme. The protease enzyme was extracted from plants. The scientists: pre-incubated samples of the enzyme at various temperatures for 30 minutes put each sample on ice for a further 10 minutes measured the percentage (%) remaining activity of the enzyme in each sample. This was done by incubating each sample with protein at 37 C for 6 hours. Page 51 of 70

52 The graph shows the scientists results. Pre-incubation temperature in C The scientists recommended that the enzyme could be used in detergents at a temperature of 60 C. Suggest why the scientists recommended a temperature of 60 C. Use information from the graph and your own scientific knowledge in your answer. (3) (Total 14 marks) Page 52 of 70

53 Q27. The diagram shows part of the human digestive system. (a) Name the parts of the digestive system labelled A, B, C and D. A... B... C... D... (4) (b) A student has eaten a steak for dinner. The steak contains protein and fat. (i) Describe how the protein is digested. (3) Page 53 of 70

54 Explain two ways in which bile helps the body to digest fat. (4) (c) A group of students investigated the action of salivary amylase. The students: collected a sample of salivary amylase put a different ph solution and 5 cm 3 of a food substance in each of 6 test tubes added 1 cm 3 of salivary amylase to each of the 6 test tubes recorded the amylase activity after 10 minutes. The results are shown in the table. ph Amylase activity in arbitrary units (i) Name the food substance that amylase breaks down. Suggest what happens to the breakdown of this substance when food reaches the stomach. Use information from the table to help you to answer this question. (3) (Total 15 marks) Page 54 of 70

55 Q28. (a) The diagrams show the structures of a yeast cell and a bacterial cell. (i) Both the yeast cell and the bacterial cell have structures A and B. Name structures A and B. A... B... The yeast cell and the bacterial cell have different shapes and sizes. Give one other way in which the structure of the bacterial cell is different from the structure of the yeast cell. Page 55 of 70

56 (b) Sourdough bread is light in texture and tastes slightly sour. The bread is made using two types of microorganism, a yeast and a bacterium. The bacterium can make acids such as lactic acid. The acid makes the bread taste sour. The graph shows how the growth rates of the yeast and the bacteria change with temperature. Temperature in C (i) Sourdough bread rises fastest at 27 C. Use information from the graph to explain why. The bread tastes most sour if it rises at 32 C. Use information from the graph to explain why. (Total 7 marks) Page 56 of 70

57 Q29. Fresh milk is a mixture of compounds including lipid, protein and about 5% lactose sugar. Lactose must be digested by the enzyme lactase, before the products can be absorbed. Lactase can be added to fresh milk to pre-digest the lactose. This makes lactose-free milk, which is suitable for people who do not produce enough lactase of their own. A student investigated the effect of changing ph and temperature on the digestion of lactose in milk. The results are shown in Tables 1 and 2. Table 1 Effect of ph Table 2 Effect of temperature ph Time taken to digest lactose in minutes Temperature in C Time taken to digest lactose in minutes No digestion (a) The label on a carton of lactose-free milk states: Lactase is normally produced in the stomach of mammals. The results in Table 1 suggest that this statement is not true. Explain how. Page 57 of 70

58 (b) Explain, as fully as you can, the results shown in Table 2. (3) (c) Bile is produced in the liver and is released into the small intestine. Bile helps the digestion of lipid in the milk. Describe how. (Total 7 marks) Page 58 of 70

59 Q30. Diagrams A, B and C show cells from different parts of the human body, all drawn to the same scale. A B C (a) Which cell, A, B or C, appears to be best adapted to increase diffusion into or out of the cell? Give one reason for your choice. (b) (i) Cell C is found in the salivary glands. Name the enzyme produced by the salivary glands. Use information from the diagram to explain how cell C is adapted for producing this enzyme. (Total 4 marks) Page 59 of 70

60 Q31. Denim jeans can be coloured with blue dye. The dye joins onto the fibres of the material. Some people like their denim jeans to look faded. The faded look is called stonewashed. There are two different ways to make denim material look faded. Traditional stonewashing Denim material is put in a slowly spinning container with large stones. Very hot water is added. Washing takes up to five hours. Washing breaks some of the fibres and lets the dye come out from the fibres. Washing will work with any dye. Bio-stonewashing Denim material is washed with enzymes in warm water. Washing takes half an hour. The enzymes let the dye come out from the fibres. Different enzymes are needed for different dyes. The enzymes are expensive. After treatment the enzymes have to be removed from the denim. (a) Use only the information above to answer these questions. (i) Suggest two advantages of using the bio-stonewashing method instead of the traditional stonewashing method Suggest two disadvantages of using the bio-stonewashing method instead of the traditional stonewashing method Page 60 of 70

61 (b) Some blue dyes are made of protein. What type of enzyme would be used to remove these blue dyes from denim? Draw a ring around one answer. carbohydrase lipase protease (Total 5 marks) Q32. Diagram 1 shows a cell from the pancreas. Diagram 2 shows part of the cell seen under an electron microscope. Part A is where most of the reactions of aerobic respiration happen. (a) (i) Name part A.... Complete the equation for aerobic respiration. glucose + oxygen (+ energy) Page 61 of 70

62 (iii) Part A uses oxygen. Explain how oxygen passes from the blood to part A (3) (b) The pancreas cell makes enzymes. Enzymes are proteins. Describe how the ribosomes and part A help the cell to make enzymes. (3) (Total 9 marks) Page 62 of 70

63 Q33. Trypsin is a protease enzyme. Trypsin will digest a protein called gelatine which covers the surface of photographic film. Some students investigated the time taken to digest the gelatine with trypsin. The students used five different concentrations of trypsin. The rate of reaction was calculated from the time taken for the gelatine to be digested. The graph shows the students results. Percentage concentration of trypsin (a) (i) Describe the relationship between the concentration of trypsin and the rate of reaction. Use the graph to predict the rate of reaction with 6% trypsin.... arbitrary units Page 63 of 70

64 (b) In industry, trypsin is used to pre-treat some baby foods. In their experiment, the students used 1 5% trypsin at 20 C. The baby food manufacturers make most profit if they use 0.5% trypsin at 35 C. Suggest why the manufacturers make most profit with these conditions. (4) (c) (i) Describe the effect trypsin would have on the baby food. Apart from protease enzymes, give one other use of a named enzyme in industry. (Total 11 marks) Page 64 of 70

65 Q34. Some students investigated the effect of ph on the digestion of boiled egg white by an enzyme called pepsin. Egg white contains protein. The students: put a glass tube containing boiled egg white into a test tube added a solution containing pepsin at ph 7 set up six more tubes with solutions of pepsin at different ph values left the test tubes for 24 hours at room temperature. The image below shows one of the test tubes, at the start and at the end of the 24 hours. At start 24 hours later (a) (i) Name the product of protein digestion. What type of enzyme digests protein? Tick ( ) one box. amylase lipase protease Page 65 of 70

66 (b) The egg white in each tube was 50 mm long at the start of the investigation. The table below shows the students results. ph Length in mm of boiled egg white after 24 hours (i) At which ph did the pepsin work best? ph... The answer you gave in part (b)(i) may not be the exact ph at which pepsin works best. What could the students do to find a more accurate value for this ph? (iii) There was no change in the length of the egg white from ph 5 to ph 7. Explain why. Page 66 of 70

67 (c) Pepsin is made by the stomach. Name the acid made by the stomach which allows pepsin to work well. (Total 8 marks) Q35. Some students investigated the effect of ph on the digestion of boiled egg white by an enzyme called pepsin. Egg white contains protein. The students: put a glass tube containing boiled egg white into a test tube added a solution containing pepsin at ph 7 set up six more tubes with solutions of pepsin at different ph values left the test tubes for 24 hours at room temperature. The image below shows one of the test tubes, at the start and at the end of the 24 hours. At start 24 hours later (a) (i) Name the product of protein digestion. What type of enzyme digests protein? Tick ( ) one box. amylase lipase protease Page 67 of 70

68 (b) The egg white in each tube was 50 mm long at the start of the investigation. The table below shows the students results. ph Length in mm of boiled egg white after 24 hours (i) At which ph did the pepsin work best? ph... The answer you gave in part (b)(i) may not be the exact ph at which pepsin works best. What could the students do to find a more accurate value for this ph? (iii) There was no change in the length of the egg white from ph 5 to ph 7. Explain why. Page 68 of 70

69 (c) Pepsin is made by the stomach. Name the acid made by the stomach which allows pepsin to work well. (Total 8 marks) Page 69 of 70

70 Page 70 of 70

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